Archive for the ‘Breakfast’ Category

Let’s be real here, breakfast is the most important meal of the day. Kickstart your morning deliciously with this Breakfast Sunrise Bagelwich! Toasted bagel topped with avocado slices, crispy bacon, dippy egg and a to-die-for spread!

So I love breakfast foods. Actually no, I lurve them to the point I’ll often eat “breakfast foods” for lunch and dinner. And let me preface that by what I deem “breakfast” food as I now a few that loathe ‘breakfasty’ type things. Sorry but we just can’t be friends…(j/k). Breakfast foods are eggs, bacon, waffles, pancakes, cereal, oatmeal and so forth. While I’ve been known to eat stuffed shells or roast beef with mashed potatoes at breakfast time I still want ‘real’ breakfast foods. However, there’s nothing wrong if you eat the non-breakfasty things but how can you not like the real stuff? This, I don’t get. I mean I get if you hate eggs or pancakes. But bacon? Dude… that’s just not cool. To say you hate bacon is like saying you hate kittens or babies. But regardless it’s your right to hate it but um, can I have your share?

I’m also going to go on the record that this bagelwich is not something I eat every day nor recommend most folks do either as let’s face it – it’s seriously hearty. For me, this is my “cheat day” breakfast. But if you wanted to eat it every day first off, I’m jealous that you can, but secondly, enjoy! But full disclosure if I’m craving these daily I’ll actually buy the mini bagels or the thinly sliced bagels and eat those. This way I don’t feel as guilty eating a huge bagel every single day. My thighs thank me for this; yours would too I assume.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SandwichWithTheBest #CollectiveBias

A “Croque Madame” sandwich sounds fancy schmancy and difficult to make but with my recipe it’s super easy to make and ridiculously delicious! Just 6 ingredients and you have a total ‘WOW’ meal!

Anytime I hear well, anything French, I think about my high school French teacher – Mrs. E. She was one of those ‘cool’ teachers in school that let you be a free spirit in class, pass notes and even ‘share’ answers. She would take our desks and put them all in a circle so we could have one large discussion. The only rule was you were not allowed to speak in English at all. Anything you said had to be in French and had to be correct. Now when you’re a Freshman you learned the important things – “can I go to the bathroom? I need to see the nurse. I don’t understand” and with that she worked with you. But by senior year you had to speak French as well as well, a native French person. Lord help you if you forgot one of those important things like “I have to go to the bathroom”. LOL

One thing Mrs. E shared with us with her love of France was her love of French foods. We’d often have ‘French food days’ in class where we’d all pitch in and she’d bring in homemade French foods or better yet, make them in class. She’d make crepes, chocolate bread sandwiches, escargot – yes she fed high school students snails (and they rocked!) and then she made us Croque Madames.

Oh smashed avocado dippy egg toast how I love you beyond words. You’re healthy and delicious; messy and worth every napkin in the house; comforting and simplistic. However…

<deep sigh>

I’ve been cheating on you…

I’ve been loving someone else more; giving them my love and adoration. I’m not replacing you – please you will forever have a place in my heart but for the time being, you have no place in my belly.

It’s not you, it’s me. I just wanted to dip my toes in another pool…a pool of deliciousness. So okay peeps, you know how much I absolutely LOVE my avocado egg toast but I wanted to mix it up. While it’s pretty much the same toppings as the toast making just a few tweaks totally changes the recipe into something different, something…more. I had a few bageuettes at home and they were getting a bit hard. And while I could have turned them into croutons or breadcrumbs, I didn’t need any. So I decided to just make some crostini bread for something later. I just wasn’t sure what the something was.Take your favorite go-to snack and make it a appetizer or snack show stopper!

You’ve not had an amazing grilled cheese sandwich until you’ve made this Monte Cristo! Layers of salty ham, luscious gruyere cheese, tangy dijon mustard and sweet raspberry preserves dipped in this French toast mixture and then grilled to perfection!

I have a confession…

*hangs her head*

I’ve been holding out on you. <deep sigh> This recipe I made about a year ago *ducks to miss the shoe that someone just threw at me*. I’m sorry, I’m sorry, I’m sorry. For the past year I kept saying to myself “You have to post that sandwich. You need to get your butt in gear and post this. People will flip over it!” But I didn’t listen. Honestly there is no real reason why held out on sharing this. Monte Cristo sandwiches aren’t a new thing but for some reason I posted everything but this. Like we’re talking recipes I literally just created, took the photos the same day and posted the recipe the next day.

Use up those leftovers in the most delicious way by transforming them into a Seriously Delicious frittata! Customize it to your liking with just a few basic ingredients straight from the fridge! Make one and have breakfast for the week or brunch for the family!

So for as long as I can remember Sunday mornings meant sleeping in, lounging around a little bit longer in your pajamas, blueberry buttermilk pancakes for Mr. Fantabulous and a frittata for me. I love eggs in pretty much any fashion where dippy eggs are my most favorite however my 2nd favorite way is in a frittata. Frittatas mean it’s a meal for me that last days. It’s great cold or straight out of the oven. You can slice it, cube it or even put it on toast to make an awesome breakfast sandwich (fyi… a slice of a frittata on an English Muffin with cheese and dash of hot sauce.. EPIC!!!)

What I will do is make a big one on a Sunday morning then for the rest of the week I take a slice in with me to work. This way I’m eating healthy and getting more protein. And it more importantly means I don’t have to grab something in the cafeteria – lord knows this child does NOT do drive-thru… ever! But yeah, frittatas are kinda like the most delicious way to clean out your fridge and re-purpose those leftovers.

So what’s a frittata you ask? So Frittata loosely translates from Italian to ‘fried’. Originally they started out in a hot skillet and were cooked low and slow – much slower than an omelet. It would contain at least one additional item and is never ever folded over like an omelet. So then what’s the difference between that and an omelet? Both are started out in a pan though frittatas are most often made in a well seasoned cast iron pan or an oven-safe pan. Omelets are cooked on top of the stove with the ingredients oven laid on top of the egg mixture then gently folded in half or rolled prior to serving.Let’s use up those leftovers in the most delicious of ways!